Warm Wild Rice and Pomegranate Salad with Homemade Pomegranate Vinaigrette

Warm, comfort food perfect for fall.

Servings: 4

Author:

Prep Time
5 minutes

Cook Time
45 minutes

Main Course

American

Dairy Free Vegetarian Gluten Free soy free

Instructions

1 Place 1 cup wild rice and 3 cup water in a pan. Bring to a boil and stir. Reduce
heat and let it simmer until all the water is soaked up (about 40-50 minutes).
2 Meanwhile, prepare your small apple, pomegranate seeds, almonds and bell pepper.
Once diced and sliced, throw them all together in a bowl. Sprinkle the parsley
over the dish.
3 Place the apple cider vinegar, olive oil, pomegranate seeds and honey in a
blender (I used my small Magic Bullet). Grind until the pomegranate seeds are
blended well. Add a pinch of sea salt if desired
4 Once the rice is done, add it to the prepared bowl.
5 Pour the Pomegranate Vinaigrette over the wild rice salad, little-by-little,
until the salad has the right amount of vinaigrette to your liking (Note: we did
not use all the dressing. Instead, we saved about ½ to use throughout the week.
You won't want to use it all likely.)